KINANM CARIBBEAN CUISINE
North Military Trail
West Palm Beach, Florida, 33417
Palm Beach County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/11/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 28-12-4:High Priority - - From initial inspection : High Priority - Establishment operating without septic system approval. Operator unable to provide Department Of Health septic system certificate. Warning - From follow-up inspection 2024-04-04: Operator unable to provide Department Of Health septic system certificate. **Time Extended** - From follow-up inspection 2024-04-11: Operator unable to provide Department Of Health septic system certificate. Admin Complaint
- 27-02-4:Intermediate - - From initial inspection : Intermediate - Well water testing report/documentation is not available upon request. Operator stated no well water testing report or Department Of Health well certificate available. Warning - From follow-up inspection 2024-04-04: Operator stated no well water testing report or Department Of Health well certificate available. **Time Extended** - From follow-up inspection 2024-04-11: Operator stated no well water testing report or Department Of Health well certificate available. Admin Complaint
Food safety inspection conducted on 4/11/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 4/4/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 28-12-4:High Priority - - From initial inspection : High Priority - Establishment operating without septic system approval. Operator unable to provide Department Of Health septic system certificate. Warning - From follow-up inspection 2024-04-04: Operator unable to provide Department Of Health septic system certificate. **Time Extended**
- 27-02-4:Intermediate - - From initial inspection : Intermediate - Well water testing report/documentation is not available upon request. Operator stated no well water testing report or Department Of Health well certificate available. Warning - From follow-up inspection 2024-04-04: Operator stated no well water testing report or Department Of Health well certificate available. **Time Extended**
Food safety inspection conducted on 4/4/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 4/3/2024
High Priority
9
Intermediate
3
Basic
0
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty pots at triple sink and then began preparing food on cook line without washing hands. Advised operator to educate employee on proper hand washing. Employee washed hands and changed gloves. Corrected On-Site Warning
- 28-12-4:High Priority - Establishment operating without septic system approval. Operator unable to provide Department Of Health septic system certificate. Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened bag of raw shrimp stored over opened bag of ready to eat vegetables. Operator moved shrimp to lower shelf. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw fish stored over ready to eat cut cabbage. Operator moved raw fish to bottom shelf. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At steam table; rice and beans (115F - Hot Holding); white rice (92F - Hot Holding) ; cooked pasta (97F - Hot Holding). Operator stated food being held more than 4 hours. See stop sale. Warning
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line cut cabbage (80F - Ambient Cooling 1:36pm/70F - Ambient Cooling 2:18pm). Operator stated cabbage was cut at 10am, did not reach 41 within 4 hours. See stop sale Warning
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line cut cabbage (80F - Ambient Cooling 1:36pm/70F - Ambient Cooling 2:18pm). Operator stated cabbage was cut at 10am, did not reach 41F within 4 hours. See stop sale Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook top; house made sauce with chicken (123F - Hot Holding; cooked black rice (128F - Hot Holding). Operator stated items prepared 2.5 hours prior, held on stove top until served, began applying heat to reheat to 165F. At steam table; rice and beans (115F - Hot Holding); white rice (92F - Hot Holding) ; cooked pasta (97F - Hot Holding). Operator stated food being held more than 4 hours. See stop sale. **Corrective Action Taken** Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted sanitizer bucket with water to 100ppm. Corrected On-Site Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; cooked turkey (95F - Cooling 1:33pm/92F - Cooling 2:17pm); fried plantains (98F - Cooling 1:34pm/95F - Cooling 2:18pm); Operator stated cooling for 15 minutes. At this rate, food will not reach 70F within 2 hours. Advised operator to refrigerate food to fascilitate faster cooling. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement. Operator informed employee during inspection. Employee signed agreement. Corrected On-Site Warning
- 27-02-4:Intermediate - Well water testing report/documentation is not available upon request. Operator stated no well water testing report or Department Of Health well certificate available. Warning
Food safety inspection conducted on 4/3/2024 revealed 12 total violations (9 high priority, 3 intermediate, 0 basic).
Inspection on 12/18/2023
High Priority
4
Intermediate
3
Basic
9
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restroom in the dining room.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Round plastic container used to scoop salt.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On clean dishes storage shelf.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food without any hair restraint for loose head hair.
- 08B-38-4:Basic - Food stored on floor. Case of water bottles stored on floor in the kitchen.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go foam clam shell containers and aluminum pans on shelf in the kitchen.
- 08B-12-5:Basic - Stored food not covered. Baking powder container Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour container
- 01A-05-4:High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. 8 whole chickens with feet's and neck intact ( 2 in each thank you to go bags ) . Asked operator for invoice. No invoice provided.Operator said she bought it from the farm. No invoice. Provided Admin Complaint
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. To go thank you gas used to store whole chickens. No liner used Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023
- 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. 8 whole chickens with feet's and neck intact ( 2 in each thank you to go bags ) . Asked operator for invoice. No invoice provided.Operator said she bought it from the farm. No invoice. Provided
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink blocked by large plastic container full of decoration stuff. Water bottle stored in kitchen hand sink. Employee removed the container and water bottle Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine Repeat Violation
Food safety inspection conducted on 12/18/2023 revealed 16 total violations (4 high priority, 3 intermediate, 9 basic).
Inspection on 7/27/2023
High Priority
3
Intermediate
4
Basic
1
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 08B-12-5:Basic - Stored food not covered...ground meat at reach in freezer , employee covered . Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Cooking chicken cover with garbage bags . Employee moved bags. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...coleslaw 54° at prep table being held less than 4 hours . Employee discarded food and replace new food with time marked. **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Hot holding cooked to serve plantains 89° at cook line being held less than 4 hours . Employee time marked. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink , operator provided. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink... operator provided. Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 7/27/2023 revealed 8 total violations (3 high priority, 4 intermediate, 1 basic).